There are many versions of estouffade, a word that comes from the Italian stufato and usually involves beef and lardons slowly stewed in a wine sauce with carrots and onions, like a daube. It’s a popular bistro dish.
estouffade corse or stufatu: Corsican veal, beef or mutton with green olives, coppa or ham, onion and garlic, cooked in red wine, tomatoes and herbs from the maquis.
estouffade de bœuf à la provençale: beef braised in red wine with onions, tomato paste, vinegar, garlic, capers, garlic, anchovies, pickles (cornichons au vinaigre) and olive oil
In Languedoc, it’s called estouffat, which often involves beans and pork. (Mongetada, for instance, is also known as estouffat de mounjas or estouffat à l'ariégeoise).
Estouffat catalan: beef with white wine, carrots, onions and potatoes
Estouffat à la toulousaine: beef with lardons, onions and carrots, sometimes with beans and saucisse de Toulouse
Estouffat à la quercynoise: beef marinated in vin de Cahors, shallots, vinegar, carrots, garlic and marc for two days before cooking
Image by INRA DIST